Weekly Wine Series - Cabernet Sauvignon

Cabernet Sauvignon has always been one of my favorite varietals. It was the first wine I fell in love with and is probably the varietal I’ve tasted the most of. I love how you can drink Cabernet when it’s young or when it’s aged 10+ years. It grows in many regions across the entire world and each region has a different expression of Cabernet.

This post covers some high-level information about Cabernet Sauvignon including facts, bottle recommendations, food pairings and recommended producers. I also included some travel guides for Napa and Sonoma if you’re looking to visit one of those regions in the near future. Cheers!

Overview

Facts

Cabernet Sauvignon is the most planted grape varietal in the world.
Cabernet Sauvignon is the result of a crossing between two other varietals: Cabernet Franc and Sauvignon Blanc.
Cabernet Sauvignon is the half-sibling of Merlot. It can be extremely challenging to differentiate between the two.
Napa is very well known for growing Cabernet, but there are MANY other countries and regions that can grow it well. Chile, France (Bordeaux), Australia, South Africa and Washington are all places that make a lot of Cabernet Sauvignon.
Cabernet Sauvignon is one of the components of a Bordeaux Blend. It is typically blended with the other Bordeaux grapes including Cab Franc, Merlot, Petit Verdot and Malbec.
Cabernet Sauvignon has a lot of aging potential. Some bottles will age for 15-20 years.
One of the most noted aromas in Cabernet Sauvignon is green bell pepper. These notes are most likely from the Pyrazine. Pyrazine is an aromatic organic compound that is present in Cabernet Sauvignon grapes. Some other aromas of this varietal include black currant, mint and eucalyptus.